25-Minute Beef and Snow Pea Stir Fry

Happy 2018!! I am so ready for a new year and ready to start fresh and with a clean slate. I have so many things up my sleeve that I can’t wait to start tackling and kicking 2018’s butt! I’m completely re-energized and motivated more than ever.

If part of your goals for 2018 is to cook at home more, this 25-minute beef and snow pea stir fry is a GREAT start. It takes no time (25 minutes) to pull all together and best of all? I’m pretty sure you’d beat the take out guy ANY DAY by making this at home!

And if you love watching cooking shows, you should watch my brand new VIDEO below!! I walk you through the ENTIRE recipe!!

I love the crunchiness that snow peas give this dish and I love the tender beef. The sauce is SO good and you’ll want to drizzle it all over rice.

It’s a giant bowl of comfort and going to be your new favorite way to have take out…but in ;)

Don’t forget to check out the video below!! It’s right above the recipe.

Instructions

In a skillet, over medium-high heat, add vegetable oil. Once oil is heated, add minced garlic and cook until fragrant. Add the snow peas and cook until bright green, about 3-4 minutes. Remove from skillet and set aside on a plate.

Add the flank steak to the skillet and cook until mostly cooked through, about 5-7 minutes.

Add the snow peas back into the skillet then pour sauce in. Let simmer and thicken for 3-5 minutes, stirring and tossing to incorporate everything.

Serve with white rice.

Video

Notes

If you don't have michiu Chinese cooking wine, you can use mirin, which is Japanese cooking wine.

Hi, I’m Julie and welcome to my table! I'm on a mission to simplify the relationship between food & busy lifestyles. I strive to inspire you with real recipes for real life that are always deliciously easy, innovative, and approachable that your whole family will love!

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Julie, the ads on your site are really getting annoying. They are covering the entire recipe so you can’t read it, and there is no way to click them off. As much as I love your recipes, it’s almost to the point I don’t want to even click to the blog. Sorry, but thought you should know in case no one else is complaining about it.

Hi Cherie. Thanks for your feedback. I just checked and the ads do not cover the recipe and there is ALWAYS a way to click them off. It is policy that all my ads have that ability. I’m not sure what browser you are in or device, but please email me ([email protected]) a screenshot so I can send it to my ad management team so we can try to diagnose what is happening. I’m sorry you feel this way but ads pay the bills for this site. There is a WHOLE LOT that goes on behind the scenes with a website that posts recipes and other resources for free/for everyone, such as: photography equipment, food costs, web hosting, my time, and more. If you would prefer to pay a monthly or yearly subscription fee for an ad-free site, please let me know and I can consider that for an upcoming feature. I get very few complaints about ads; I would say average less than 10 complaints per year.

Just made this tonight! We didn’t have corn startch so I used arrowroot startch instead. It was delicious – the sauce was nice and thick and flavorful. Also, you cannot beat how quick it is to throw together. We will definitely make this one again.

Be careful if not using low sodium soy sauce, I made this recipe using regular japanese soy sauce. I almost halved the amount called for in the recipe and added extra water to keep the liquid to cornstarch ratio. For me, it was slightly salty. Next time I make this, I will keep in mind I can always add extra soy sauce later if it isn’t salty enough. I wonder how a touch of vinegar and ginger might change the recipe….

This was AMAZING! Such great flavors that melded so well together. We doubled the recipe for our family of three (very hungry people), and ended up with just enough for me for lunch the next day – fighting my husband and daughter all the way for it ;) thank you!!!